Savory #Tomato, #Feta, #and #Basil #Pie

Treat your self to this  Tomato, Feta, and Basil Pie! This Tomato Basil Pie is a fun twist at the Southern classic, filled with contemporary flavors, and simple to make!

Have you ever eaten anything unexpected after which couldn’t cease considering about it?

A couple years ago, my husband and I went to a dinner party, and one among the dishes our hosts served was a contemporary tomato pie. I’d by no means had tomato pie earlier than (it’s a Southern thing, and I’m a Northern girl), nevertheless it surely was fully amazing.

It was the head of summer. The tomatoes had been bursting with flavor, and the rich, savory pie was the correct approach to present them off.

I’ve been meaning to recreate that vegetarian pie ever since, and I lastly did … but of course, I needed to lay my very own spin on it! This Savory Tomato, Feta, and Basil Pie is the result, and I recognize that you’re going to find it irresistible simply as a lot as I do.


For Tomatoes:

    3 huge tomatoes

For Pie Crust:

    1 1/4 cups flour
    1/4 teaspoon salt
    1/2 cup butter
    2 to four tablespoons ice water

For Pie Filling:

    2 teaspoons additional virgin olive oil
    1 medium onion, diced
    1 clove garlic, minced
    1 cup shredded mozzarella cheese, divided
    3/4 cup mayonnaise
    1 (6-ounce) package deal deal crumbled feta cheese
    handful of basil leaves, julienned

Prepare tomatoes:

    Thinly slice the tomatoes and layer in a colander to drain, sprinkling every layer with salt. Set apart whereas you practice the different ingredients.

Make pie crust:

    Add the flour and salt to a meals processor and pulse to combine.
    Cut butter into cubes and upload to flour. Pulse into properly combined.
    Sprinkle flour combination with a pair tablespoons of water. Pulse till a dough forms, including additional water (one tbsp. at a time), if necessary.
    Remove dough from meals processor. Shape right into a ball, then flatten it right into a disk.
    Cover dough in plastic wrap and refrigerate for 30 minutes.

Prepare filling:

    Heat olive oil in a medium skillet over medium heat, then upload onions and saute till browned.

    Stir garlic into onions and practice dinner till fragrant, about 30 seconds. Season with salt and take away from heat. Set apart to cool.
    Take tomatoes out of colander and blot dry with paper towels.
    Combine mayonnaise and 1/2 cup mozzarella cheese.

Assemble Pie:

    Preheat oven to 400 degrees.
    Remove chilled dough from refrigerator and roll it out about 1/8 inch thick.
    Place the dough in a pie pan and trim any extra dough from the edges.
    Cover backside of pie with remaining 1/2 cup mozzarella cheese.
    Top mozzarella with onions.
    Place a layer of tomatoes over the onions. Season with salt and pepper.
    Sprinkle half the feta over the tomatoes.
    Cover the feta with half of the basil.
    Add one other layer of tomatoes, salt, pepper, feta, and basil (in that order).

    Cover the basil with a last layer of tomatoes, season with salt and pepper.
    Spread the mayonnaise combination over the best of the pie.
    Place pie in oven and bake for about 25 minutes or till best of pie and crust are a deep golden brown.
    Let pie cool for about 10 minutes, then cut into wedges and serve. Enjoy!

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